Tessa’s Recipe Rundown
Taste: The perfect balance of chocolate sweetness.
Texture: CHEWY, of course 🙂
Ease: Super easy. One bowl, no electric mixer needed.
Why You’ll Love This Recipe: This Brownie Recipe is WAY better than a box mix and almost as easy. It’s my go-to recipe!
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These Chewy Brownies are my go-to recipe when I need a quick, easy, crowd-pleasing dessert. I’m not exaggerating when I say I’ve made it over 100 times. It’s truly the best!
The Kitchn tested this recipe, raving about how quick and easy it is! Even Bon Appétit used the recipe as part of their research in their quest to create a perfect chocolate brownie.
I have shared a whole lot of Brownie Recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors.
Free Brownie Cheatsheet!
Frustrated with blah brownies? This cheatsheet has everything you need—from essential tools to foolproof tips plus two crave-worthy recipes—to help you master perfect brownies every time!
But these brownies are special. Check out just one of the 1,000+ 5-star reviews for these best homemade brownies:
Reader Love
I have been using this recipe for about a year now! It is the easiest recipe I have ever used, I get so many compliments on these brownies!! Thank you thank you thank you!!! ❤️
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Tessa’s Tip
Struggling with gummy, collapsed, underbaked, or dry-edged brownies? Ditch the glass pan and use a light-colored metal baking pan instead. Learn more about the differences between Glass vs. Metal Baking Pans here.
Sprinkle of Science
How to Make Chewy Brownies
The Cocoa Powder
I recommend using Dutch-processed cocoa powder for a deeper flavor and fudgier texture. Natural (aka unsweetened) cocoa will offer a milder chocolate flavor and a slightly drier but chewier texture. My favorite Dutch cocoa powder for brownies is Penzey’s or Guittard. Learn more about how Natural and Dutch-process cocoas affect your baking here.
The Chocolate Chips
I prefer semisweet chocolate chips, but you can use any kind you like–just keep in mind it will affect the sweetness of the brownies. You can also add 3/4 cup chopped walnuts or pecans in addition to the chocolate chips. Just don’t skip the chocolate chips entirely, as they’re key to achieving that shiny, crinkly crust on top of brownies. Learn my top FOUR methods for achieving a shiny thin brownie crust here.
The Fat
- Melted butter plus vegetable oil provides the best taste and texture.
- You can use avocado oil or any other neutral-flavored oil instead of vegetable oil.
- Make sure your oil is fresh to avoid any off flavors.
- Check out my side-by-side baking experiments with Butter vs Oil here.
The Sugar
Don’t reduce the sugar in this Brownie Recipe, as this will cause dry, crumbly brownies that will stale faster. Learn more about sugar’s functions in brownies here.
The Eggs
These Chewy Brownies use two whole eggs plus an additional egg yolk for EXTRA chewiness and richness. Using cold eggs prevents doming and increases moisture.
The Flour
A small amount of all-purpose flour is essential for creating Chewy Brownies – but avoid adding too much, as this can cause dry, cakey brownies. Use a digital kitchen scale to prevent accidental overmeasuring. If you don’t have a digital scale, use the spoon-and-level method described here.
Cornstarch in Brownies?
Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crust. Don’t skip it if possible!
Avoid Leavening for Fudgy & Chewy Brownies
I prefer no baking soda or baking powder for rich, dense brownies that are not even remotely cakey.
Can I Double this Chewy Brownies Recipe?
Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan (don’t use a glass pan!) and add a few minutes to the baking time.
Storing & Freezing Brownies
Store in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled!
To freeze, wrap the cooled whole slab or individual slices of brownies in plastic wrap inside an airtight container. Freeze for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.
Brownie Substitutions
This Chewy Brownie recipe is written to yield a perfect chewy brownie. Altering any ingredients will change the outcome. If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).
More Brownies Recipes You’ll Love:
- Malted Brownies – made with brown butter!
- Toffee Brownies
- Copycat Cosmic Brownies
- Peanut Butter Stuffed Brownies
Best Ever Chewy Brownies
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Ingredients
- 5 tablespoons (71 grams) unsalted butter
- 1 1/4 cups (249 grams) granulated sugar
- 2 large eggs plus 1 egg yolk, cold
- 1 teaspoon vanilla extract
- 1/3 cup (74 grams) vegetable oil
- 3/4 cup (75 grams) cocoa powder*
- 1/2 cup (63 grams) all-purpose flour, measured correctly
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3/4 cup (128 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan** with foil or parchment paper and spray with nonstick cooking spray.
- In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs and egg yolk, whisking vigorously for 1 minute. Whisk in the vanilla, then stir in the oil and cocoa powder.
- With a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips.
- Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
- Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.
Recipe Notes
This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.
Im so glad i followed this recipe. It was just the perfect amount of chewiness and sweetness. My family loved it and so do I. I would definitely recommend and use this everytime i bake brownies.
It chewy but cakey???
Needs more flower and baking powder
I love this recipe, and even made it for my coworkers which went down a treat!
However, is there a way I can make it gluten free as well?
So happy to hear that, Laura! We haven’t tested making these gluten-free ourselves, but other readers have successfully substituted the flour at a 1:1 ratio 🙂 Let us know how it goes if you give it a try!
this was an amazing recipe! would def reccomend
I promised my future son in law to make him brownie for him and his wedding party ( 8 groomsmen plus dads) to munch on while getting ready for the wedding which is in less than a week. I would like to make some for my daughter and the bridesmaids too. Using an 8 x 8 pan, even if I used two pans, seems like it would take a long time. I do have a champagne colored brownie pan that is larger that I could use for one batch (9 x 13). Would I double the recipe for this pan size? Is the champagne colored brownie pan going to conduct the heat properly?
Thank you for your help!
Hi Mary! Yes, doubling the recipe is perfect for a 9×13 pan! You’ll just need to add a few extra minutes to the bake time—I’d start checking around the 33-35 minute mark. While we haven’t tested this recipe in a champagne-colored pan, because it’s lighter in color, it should bake just fine. To be safe, keep a close eye on them and use a cake tester or toothpick to check for doneness. Let us know how it goes, and please pass along our well wishes to the happy couple! What a wonderful treat for them to enjoy while they’re getting ready. 🙂
Thank you for the receipt.
It’s a little too sweet for me.
Also, for some reason it didn’t turn out chewy, more like a cake texture
Measured everything precisely
Followed exactly, but used walnuts instead of chocolate chips. Came out way too cake like for me, even took them out early. Probably would not use the cornstarch in the future and will try again.
Nothing but exceptional!
Hello! Iam very excited to make these but could you recommend a vegtable oil? Thank you so much,Elizabeth
Hi Elizabeth! Vegetable oil is one of those ingredients where store brands or generic options are just as effective (and often cheaper!) as the name brands. I’ve used store-brand oil in this recipe many times with success 🙂
…. I made these brownies and they are my new “go to” recipe! They were EXCELLENT! Thank you SO MUCH!
Yay! So thrilled you love them, Elizabeth 🙂
I never post comments, but had to in this case. I made these for my son’s birthday yesterday and followed the recipe exactly as written (even measuring out the ingredients on a scale, which I normally wouldn’t do). They were definitely the best brownies I have ever made! These will be the only brownies I make from this point forward.
Love the fudginess of the brownie! How can I reduce sweetness?
Is it necessary to be precise about the grams for eggs and vegetable oil?
Hi Fran! Great question. I just added the gram measurement for the vegetable oil to the recipe! We use large eggs in our recipes—if it helps, a large egg (in shell) weighs about 56 grams, and out of shell, around 50 grams. Let me know if you have any other questions. Happy baking!
Thank you so much! I really like to be precise. It is very helpful. 🙂
Hey i’ve made these around 7 times already and each time they turn out great! I dont think the grams are needed for the eggs i use 2 large eggs and another for the egg yolk and for the oil i just use 1/3 cup. hope i helped!
Thanks for your sharing 🙂